In a food processor, process together the coriander and spinach.
Heat a drizzle of coconut oil in a non stick fry pan. Add the tofu. Season with salt and turmeric. Shallow fry the tofu for 2-3 minutes or until golden. Set aside.
Heat a drizzle of coconut oil in a deep non-stick frying pan over medium hot heat. Add the onion, cumin, garam masala, ginger, garlic, green chili and fry for 1 minute until fragrant. Add the tomatoes, sugar, green mixture, salt, lemon juice. Continue to cook for a further 1-2 minutes. Mix in the tofu and simmer for 10-15 minutes.
Toast the shredded coconut on a dry frying pan over low heat until golden brown.
Heat the rice as per packet instructions. Mix in the coconut, a little coconut oil, some coriander and salt.
Serve the Tofu Saag curry accompanied by the coconut rice and toasted garlic bread. Enjoy!